Blueberry Buttermilk Pancakes
My Blueberry Buttermilk Pancakes are light and fluffy with crisp edges and are bursting with blueberries on the inside. Topped with maple syrup you will find yourself drooling over this sweet yet tart dish.
Servings: 12 4 inch round
Calories: 131kcal
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Spatula
- Medium Skillet
- Pancake Spatula
Ingredients
- 250 grams all-purpose flour about 2 cups
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ¾ cup buttermilk see notes for sub
- 2 large eggs
- 25 grams granulated sugar about 2 tbsp
- 1 teaspoon pure vanilla extract
- 2 cups blueberries fresh
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- Then in a medium bowl, whisk the buttermilk, eggs, sugar and vanilla extract together.
- Add the dry ingredients in and combine. Fold in the blueberries.
- Spray a non-stick skillet with cooking spray (or butter), on medium-low, and scoop ⅓ cup batter into the pan. When the pancake bubbles look like they have almost stopped popping, it should be ready to flip. Cook for another 45 seconds or until golden on the bottom.
- Repeat for the remaining batter, adding more non-stick spray between, as needed.
- Serve warm with maple syrup, a pat of butter or fresh blueberries.
Notes
- If you don’t have buttermilk on hand, you can make your own my mixing a tablespoon of lemon juice or white vinegar into one cup of milk and letting it sit for 10-15 minutes.
- If you do not have fresh blueberries, you can use frozen blueberries. Be sure not to thaw them beforehand, as this will cause their color to bleed into the batter. Also, you can toss them into a bowl with a little flour to ensure they do not all sink to the bottom.
- Be sure to measure each pancake to be no more than ⅓ cup or they can cook too fast on the outside and be undercooked on the inside.
- Cooked pancakes freeze well. Layer them between sheets of parchment paper, and store in a freezer bag. Reheat in an air fryer or toaster to crisp them back up.
Nutrition
Calories: 131kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 243mg | Potassium: 99mg | Fiber: 1g | Sugar: 6g | Vitamin A: 111IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
